This sandwich is a cross between an awesome pastrami melt and a French dip. The allspice, garlic, thyme and pepper give a Caribbean jerk flavor that hits the right note with the spice in Maker’s Mark®.

Servings: 8

Prep Time:2 daysCook Time:4 hoursReady In:2 days 4 hours

Ingredients

3 cups Maker’s Mark® Bourbon

4 pounds pork butt, boneless

2 gallons water

1-1/2 cups salt

15 whole allspice berries, crushed

2 cups dark brown sugar

1/4 cup kosher salt

3 tablespoons butcher ground black pepper, coarse grind

12 whole allspice berries

10 cloves garlic

4 sprigs thyme

1 tablespoon black peppercorns

2 tablespoons yellow mustard seeds

1 tablespoon allspice berries

4 tablespoons brown sugar

1 cup reserved roasting juice

1/2 recipe (4 sandwiches)

4 thick slices whole grain bread

16 ounces cooked brined pork, thinly sliced

3/4 cup Maker’s Mark® jus

1 piece green apple, thinly sliced

1/2 cup caramelized onions

1/2 cup cooked mustard greens

8 slices smoked gouda

Instructions

For Brined Pork Butt, combine the salt with half the water, boil to dissolve salt and allow to cool down.